Cooking on Wed, serving on Thurs - how to reheat?

16 years ago

This year because we have so many people I plan to make 2 turkeys. The one that I plan to roast on Wed is about 14 lbs (doing the deep fry thing on Thurs with the 12 lb one) and my question is how to reheat the roast one on Thursday.

I have a plug in warming tray that goes underneath a serving dish and I have one of those buffett servers that uses sterno. Should I plan on nuking it just before service and putting in one of the things I mentioned or put it in a crock pot with a little stock?

I have never done this before, so I am asking for guidance from all of you kind people that have done the day before method.

Thanks in advance!

Alexa

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Comments (5)

yborgal
16 years ago
I cook and slice the turkey on Wednesday. I pour a bit of turkey stock over the slices before I cover the pan. The next day I warm it covered at 275 degrees for about an hour to an hour and a half until warm. It doesn't dry out this way.
sooz
16 years ago
Hi, Alexa,

I had pretty much this very same question last year. Someone suggested this, and I did it, and it came out great. (Sorry to not recall who posted or emailed this to me):

How to keep it moist if cooked a day ahead of time:
Put the meat in an 9 by 13 pyrex casserole, pour on some canned broth ( or broth made from the neck skin and bones of the turkey) and place into a 300 oven for about 40 minutes, until an instant read tells you it's hot.
--Douse it with good quality stock, cover it and warm it slowly for about 45 min. Guaranteed to be juicy and tasty.

Sooz
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lindac
16 years ago
Don't nuke it....that will drive out moisture.
I would reheat in a 300 oven in a slow oven...put the turkey in a pyrex 9 by 11 dish, pour over a can of chicken broth...or 2 cans....cover with foil and heat for about 45 to 60 minutes.
If the oven is busy....you could do it on top of the stove....sort of make a double boiler out of the pyrex dish and a roasting pan with water in the bottom.
I don't like a crock pot for reheating....takes too long to bring anything up to temp. I tried to heat 2 qts of soup in a crock pot....and after an hour is wasn't even luke warm....so I put it in a real pan on the stove.
Linda C
mitchdesj
16 years ago
I always do turkeys the day before; I keep the breast pieces whole and cover them with the discarded cooked skin, and a bit of stock. I slice the breasts very thinly before reheating in a hardly simmering large pan of barely an inch of stock. I find it's easier to slice the breast meat thinly when they are cold.
I reheat the other bits and pieces in another pan.
annie1992
16 years ago
I wouldn't put it in the microwave either, I'd do the oven method with a bit of broth. If the oven is full, an electric roaster works well, as does an electric skillet set on "simmer" or "warm".

Annie

Cooking on Wed, serving on Thurs - how to reheat?

Comments (5)

yborgal

sooz

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